Squash & Bean Soup
Use the bounty of summer squash to create a flavorful soup with protein-rich beans. This vegetable soup makes for a filling meal anytime.
Ingredients
- 1 medium yellow summer squash
- 1 medium zucchini
- 2 cups Hubbard or acorn squash (about 10 ozs.), peeled and cubed
- 1 tablespoon jalapeno chili, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion, chopped (about 1/2 c.)
- 2 cloves garlic, finely chopped
- 14 1/2 ounces can clear vegetable broth (or homemade)
- 2 cups water
- 2 cans (15 to 16 ozs. each) kidney beans, drained
- 1 can (15 to 16 ozs. each) garbanzo beans, drained
- 1 can or bottle (12 ozs.) beer or 1 can vegetable broth
- 1/3 cup shredded reduced fat cheddar cheese
- chopped fresh cilantro
Instructions
- Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
- Heat squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat.
- Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro.
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